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Pineapple Zappo tarts

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

By Lisa Featherby
  • 50 mins preparation
  • 1 hr cooking plus freezing, resting
  • Makes 8
  • Print
Ah, the Pineapple Zappo – pure pineapple flavour in a chewy lolly. We pay homage with creamy tarts crowned with pineapple rings and sour pineapple sorbet.


  • 1 eggwhite, beaten
  • 8 thin pineapple slices, core removed, trimmed into neat rounds with a 10cm cutter
  • 185 gm caster sugar
  • 300 ml pouring cream
  • 160 ml milk
  • 6 egg yolks, beaten
  • Scraped seeds of ½ vanilla bean
Sour pineapple sorbet
  • 1.2 kg pineapple (about 1 pineapple), coarsely chopped
  • 125 ml lemon juice (from about 3 lemons)
  • 50 gm caster sugar
  • 100 gm liquid glucose
Sweet pastry
  • 200 gm softened butter, diced
  • 300 gm plain flour, sifted
  • 100 gm pure icing sugar, sifted
  • 1 egg


  • 1
    For pineapple sorbet, process pineapple in a food processor until smooth, then strain through a sieve into a bowl. Add lemon juice and sugar. Melt glucose in a small saucepan over medium heat, then add to pineapple mixture, whisking to combine. Churn in an ice-cream machine, transfer to a container and freeze until required.
  • 2
    Meanwhile, for sweet pastry, beat butter in an electric mixer until pale and creamy. Add flour, icing sugar and a pinch of salt and mix to combine, then add egg and stir to combine. Divide pastry into 8 pieces and roll into balls, then roll each between two small squares of baking paper to 3mm-thick rounds (about 13cm diameter) and refrigerate between paper for 1 hour to rest. Bring to room temperature, line eight 9.5cm-diameter tartlet tins and place on an oven tray. Trim excess pastry and refrigerate for 20-30 minutes to rest.
  • 3
    Preheat oven to 160°C. Blind-bake tart cases until edges begin to turn golden, then remove paper and weights, and bake until just set (5 minutes). Brush tarts with beaten eggwhite to seal.
  • 4
    Meanwhile, place pineapple slices on an oven tray lined with baking paper and scatter with 130gm sugar. Bake until tender (15-20 minutes), then cool.
  • 5
    Reduce oven temperature to 120°C. Whisk cream, milk, yolks, vanilla seeds and remaining sugar in a large bowl to combine, then strain through a fine sieve and skim off any froth. Pour into tart shells and bake until just set (30-40 minutes). Leave tarts in tins to cool to room temperature, then carefully remove from tins and place a pineapple slice on top of each. Top with pineapple sorbet and serve. Tarts are best eaten the day they're made.


To blind bake, line a pastry-lined tart tin with baking paper, then fill it with weights (ceramic weights, rice and dried beans work best).